Plantain Puff Puffs

Active Time: 55 mins

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Total Time: 2 hrs

Servings: 12

Ingredients

• 3 large overripe plantains, peeled
• 6 tablespoons lukewarm water, divided
• 1 cup whole-wheat or all-purpose flour
• ½ cup granulated sugar plus 1 tablespoon, divided
• 3 ½ teaspoons instant yeast
• 2 ½ teaspoons ground nutmeg
• 1 tablespoon ground cinnamon
• 2 cups avocado oil or canola oil

Directions

1. Combine plantains and 2 tablespoons water in a food processor; puree until smooth.
2. Combine flour, 1/2 cup sugar, yeast and nutmeg in a large bowl and mix well. Add the pureed plantain and the remaining 4 tablespoons warm water; mix until smooth. Cover and set aside in a warm place until spongy, about 1 hour.
3. Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. Heat oil in a large pot or flat-bottom wok over medium heat until it reaches 350°F. Working in batches, scoop up about 1 tablespoon of the dough with your four fingers and use your thumb to drop it into the hot oil. (Alternatively, use a 1-tablespoon measure to scoop the batter.) Repeat until the pan is full. Cook the puff puffs, adjusting the heat as necessary to maintain the oil temperature at 350°F and flipping halfway, until golden brown, about 1 to 2 minutes per side. Repeat with the remaining batter. Sprinkle both sides of the puff puffs with the cinnamon sugar.

Equipment

Deep-fry or candy thermometer

Tip

Find plantains at large supermarkets or Latin markets. A ripe plantain has black-yellow skin; for this recipe they should be heavily mottled or mostly black. To peel, slice off both ends and cut into 3-inch lengths. Using the tip of a paring knife, cut 4 lengthwise slits along each piece. Soak in ice water for 3 to 5 minutes to loosen the skin. Remove from the water and peel.

Nutrition Facts (per serving)